Balancing Act

Trusting things will work out (faith) vs. working hard to make things better

Striving to improve vs. being happy and grateful for who we are

Living in the moment vs. preparing for the future

We haven't found a way to avoid the tightrope. But it has been helpful to realize that we're on one. Constantly. There is always a trade-off.

Unfortunately with food, the trade-off often feels like this: doing what's good for us vs. tasting good to us. There's a reason why people study the "bliss point" (to sell more, not to make us healthier).

Nat and I are always wondering about ways to diminish that gap. This recipe is an attempt to blur the line - a sweet breakfast or snack muffin, but without an excess of sugars that'll cause a crash later.

These are also the muffins that we're taking with us on vacation! We didn't plan it this way, but it's been exactly a year since we started the blog (first post here). We're taking a short break while we travel, but are excited to return with some new recipes and tips. Thanks to all who've supported us this far!

Raspberry Muffins

Makes 12 muffins

INGREDIENTS

2 ripe bananas

3 large pastured eggs

1/2 cup creamy almond butter, unsalted

2 Tbsp maple syrup

1/4 cup coconut flour

1 heaping cup shredded coconut

1 tsp baking soda

2 tsp cinnamon

1/4 tsp sea salt (skip if using salted almond butter)

1 cup raspberries

1 Tbsp coconut oil

2 Tbsp flaxseed meal

1 small lemon, juiced & zested

PROCESS

Pre-heat oven to 350.

Mash bananas in a bowl.

Add in all other ingredients (except for berries) and mix well.

Mix in berries.

Line a muffin tin with baking cups.

Distribute mixture evenly among muffin tin.

Bake for about 35 minutes, until muffins are golden brown.

Cody Gantz

Photography team on the West Coast. Mostly working with companies and magazines in the food world. Our clients are proud of their product, story, or mission (or all three), and we help them produce their idea into a reality.

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